Ingredients:
• 2 potatoes
• 1 pieces of lamb cut (preferably the thigh)
• 1 onion
• Celery
• 50 g. tomatoes

Preparation:
Prepare potatoes in a clay piñata, celery, onions, tomatoes and lamb cut into pieces (preferably the thigh). Add water and season with a drizzle of extra virgin olive oil. Bake for 45 minutes 180 degrees. Turn around each 10 minutes.

Recommended wines:
Red jug primitive 14° – Red Dragon – Aglianico del Vulture